WHAT IS FREEZE-DRY?

Let’s get to know the freeze-drying (lyophilization) process


Freeze-dry technology is the most advanced food-drying method that keeps fruits and vegetables close to their natural taste, color, aroma, and nutritional value while extending shelf life. Our products are frozen right after harvest while perfectly fresh; then, under low pressure and low temperature, ice crystals are converted directly into vapor without turning back into liquid (sublimation). This way, vitamins and minerals remain intact, and no additives or preservatives are added.

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ADVANTAGES

Advantages of freeze-dry technology

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    High retention of nutrientsMost vitamins and minerals remain intact.
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    Natural color & intense aromaMinimal flavor loss; maximum fruit character.
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    Additive- & preservative-freeOnly 100% fruit on our labels.
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    Lightweight & practicalWith water removed, products are lighter and very easy to carry.
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    Long shelf lifeWith proper storage, crispness and quality are preserved for a long time.

HOW DOES THE PROCESS WORK?

The 3 stages of freeze-drying

Rapid Freezing

Fresh fruits and vegetables are quickly frozen at around −40 °C. This forms small ice crystals inside the cells and helps protect texture integrity.

Sublimation

In special vacuum chambers, ice turns directly into vapor without becoming liquid. As a result, texture and nutritional value are largely preserved.

Secondary Drying

Residual moisture is reduced to around 2%. This allows products to be stored for long periods without spoilage while maintaining a crisp bite.